PECAN BUTTERBALL COOKIES RECIPES

PECAN BUTTER BALLS RECIPE | ALLRECIPES

Pecan Butter Balls Recipe | Allrecipes image

These are melt in your mouth goodies.

Provided by Kathy Farmer

Categories Desserts Nut Dessert Recipes Pecan Dessert Recipes

Yield 4 1/2 dozen

Number Of Ingredients 6

Ingredients

2 cups all-purpose flour
¼ cup white sugar
½ teaspoon vanilla extract
1 cup margarine
2 cups chopped pecans
? cup confectioners' sugar for decoration

Steps:

Sift together into a medium sized bowl the flour, sugar and vanilla. Work in the margarine with a spoon or hands until well blended. Add chopped pecans and mix well.
Shape dough into 1 inch balls and put on ungreased pans. Bake in a preheated 325 degree F (165 degrees C) oven for about 25 minutes or until pale brown. When slightly cool roll or shake in confectioners' sugar. Store in an air tight container.

Nutrition Facts : Calories 182.3 calories, CarbohydrateContent 13 g, FatContent 14.1 g, FiberContent 1.2 g, ProteinContent 2 g, SaturatedFatContent 1.9 g, SodiumContent 87.8 mg, SugarContent 4.2 g

SOUTHERN PECAN BUTTERBALL, | JUST A PINCH RECIPES

Southern Pecan Butterball, | Just A Pinch Recipes image

This favorite holiday cookie is known by many different names around the world, such as Mexican Wedding Cakes, Russian Teacakes, Swedish Tea Cakes, Italian Butter Nut, Southern Pecan Butterball, Snowdrop, Viennese Sugar Ball, Sand Tarts, and Snowball. Butterballs. They always contain finely chopped nuts and are twice rolled in powdered sugar. These cookies always seem to be a favorite of men and also a favorite Christmas Cookie. This recipe is originally from a 1950's Betty Crocker's Cookbook.

Provided by Ashley Bateman @Melodyep

Categories Cookies

Prep Time 20 minutes

Cook Time 15 minutes

Yield 4

Number Of Ingredients 9

Ingredients

1 cup(s) butter, room temperature
1/2 cup(s) sifted powdered (confectioner's) sugar
2 teaspoon(s) pure vanilla extract
2 1/4 cup(s) all-purpose flour
1/4 teaspoon(s) salt
3/4 cup(s) finely chopped toasted nuts*
- powdered (confectioner's) sugar
* HOW TO TOAST NUTS - SPREAD NUTS IN A SINGLE LAYER ON A BAKING PAN (ONE WITH WALLS IS BEST) FOR TOASTING IN THE OVEN. COOK AT 400 DEGREES F FOR 7 TO 10 MINUTES OR UNTIL THE NUTS START TO TURN GOLDEN. SHAKE THE PAN HALFWAY THROUGH TOASTING.
VARIATION: SUBSTITUTE 1 CUP MINIATURE SEMISWEET CHOCOLATE CHIPS FOR THE NUTS.

Steps:

In a large bowl, cream butter, powdered sugar, and vanilla extract until light and fluffy. Sift in flour and salt; stir until well mixed. Mix in nuts. Refrigerate 1 hour. Preheat oven to 400 degrees F.
Roll dough into 1-inch balls. Place onto ungreased cookie sheets. Bake 10 to 12 minutes or until set but not brown. Remove from oven and cool slightly on wire cooling racks. While cookies are baking, place the powdered sugar in a shallow dish.
While still warm, roll cookies in powdered sugar. When cookies have cooled, roll them again in the confectioners sugar to give them a nice even coating of sugar. Store in an airtight container.

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